Chicken Mushroom Enchiladas

Prep: 10-12 minutes
Bake time: 30-40 minutes
Serves 2-4

2 Tble olive oil
1 lb. mushrooms
1 10oz can of enchilada sauce
7 oz diced pimentos
1/2 cup sour cream
1 can mushroom soup
2 cups shredded cooked chicken
2 cups grated cheddar cheese
6 12″ flour tortillas


Our family loves these and they’re such a delicious way if using up shredded chicken.


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Creamy Chicken Farfalle and Peas

•2 slices of an onion minced
•one small tomato diced
•2 cups cooked shredded chicken
•1 cup frozen peas
•1 Tble butter
Sauté onions in a skillet with the butter for about 4 minutes until browned. Add the chicken tomatoes and peas cook till almost tender. To this mixture add
•1 can cream of mushroom soup
•1 cup sour cream
•1 Tble olive oil
Bring to a boil then simmer until pasta is cooked.

In the mean time cook
•450 grams farfalle pasta in
•2 cups of chicken broth
•2 cups water
for the recommended time.

After pasta has been cooked do not drain, pour it and the broth into the simmering cream sauce toss to coat. Continue simmering until the pasta has achieved the proper tenderness
Serves 6-8 persons


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Posted by on November 27, 2012 in Main Dish, pasta, Recipe


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Autumn Pumpkin Rolls

It’s hard to use up one cup of pumpkin after some desserts who use only 2 cups of pumpkin. Here’s another delicious recipe. You will love these soft cakes and their soft cream cheese filling.


3 eggs eaten lightly
1 cup canned pumpkin
1 cup white sugar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 cup flour

Spread in a 11×13 greased baking sheet. Bake for approximately 20 minutes or until a toothpick inserted in centre comes out clean.

Prepare a damp tea towel and dump cake onto the damp towel. If you like, spread crushed pecans on the towel before dumping the cake onto it. Immediately roll the cake as tight as you can without breaking it.




While the cake cools prepare the filling.


Filling recipe:
8 oz. cream cheese
1 cup powdered sugar
1 tsp vanilla

Whip until smooth.
After the cake has cooled; unroll the cake and spread the filling across the top evenly then re-roll the cake again only without the towel. Cut the cake into 1 inch slices and refrigerate until ready to serve.


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Posted by on September 29, 2012 in cake, dessert, Recipe


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Rhubarb Special


Crumb together:
•1 cup butter
•1 1/2 cup flour
•2 Tble sugar
Pat into the bottom of an ungreased 9×13 glass baking dish. Bake for 15 minutes at 350 degrees

Prepare filling,

Beat together:
•6 egg yokes (saving egg white in a dry clean bowl for meringue)
•2 cups sugar
•1 cup light cream
•4 Tble flour
•1/4 tsp salt
Add 6-8 cups diced rhubarb

Pour over crust continue baking for 45 min

With in the last five minutes of the prior bake time prepare the meringue and change baking temperature to 250 degrees.

The meringue:
Beat egg whites with electric mixer on low to medium speed until they are stiff and while mixing slowly add 1 cup of sugar. When you get a nice gloss and soft peaks in the whites, pour over desert and continue baking at lowered temperature for one hour or until meringue is a delicate gold color.

Remove from heat and cool slightly before serving.

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Posted by on September 9, 2012 in dessert, Recipe


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I’ve Got Your Guacamole!


•1 tomato pealed cored and chopped into small pieces
• 2-3 ripe avocado mashed or blended till smooth
• 1 jalapeño pepper minced fine
• 1 slice white onion chopped fine
• 1 tsp salt
•1/2 tsp black pepper
• 2 tsp apple cider vinegar

Add all in one bowl and mix well.
Make just before serving for the best flavor. You can store this in the fridge too.

Serves 4

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Posted by on May 10, 2012 in mexican, Recipe


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Make Your Mom Proud Lasagna

I think this is one of the easiest lasagnas I’ve found to make and it tastes very delicious. My favorite part of this casserole is that most of the time I have all the ingredients right here in my kitchen! My husband loves lasagna and just devoured a whole pan tonight!

The recipe:
• 1 lb hamburger browned and seasoned with salt and pepper cooked with it half a green pepper and 1 slice onion. After it is browned add a large jar of your favorite pasta sauce.
•warm 1 1/4 cup milk along with 2 tsp Italian seasoning. In a skillet sauté a slice of onion in 2 Tble butter until tender add 3 Tble flour and heat for a minute in the butter stir constantly breaking into pea sized balls. Slowly add the warmed milk whisking in and storing constantly to keep the bechamel sauce smooth. Bring to a boil and cook for a couple minutes.

• grate 2 cups cheddar cheese and 1cup mozzarella cheese

•cook 12 lasagna noodles as directed on the box. Oil a 9×13 baking dish and spread a thin layer of the meat sauce on the bottom of the dish. Place in one layer of noodles side by side three wide. Next spread half of the remaining meat sauce across the noodles. Layer another three noodles across the meat sauce and then spread all the bechamel sauce over the noodles and the mozzarella cheese. Layer another three noodles. Spread across the remaining meat sauce and cover with the last three noodles. Last spread across the cheddar cheese.
•Cover with tin foil and bake at 350 degrees until all bubbly


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Posted by on April 26, 2012 in casserole, Main Dish, Recipe


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Black Bean and Chicken Wrap Dinner

I love spicy Mexican dishes. This is one of my all time favorites and gets away from the common beefy type of Tex-Mex dishes that can get old after awhile. This isn’t the normal chicken type recipe either. I love black beans as well since they are ‘safer’ than most other beans.
I started out by soaking and cooking the beans from dry ones I bought at the bulk food store. I payed maybe 2.00$ for as many beans as you get buying 4 cans of beans. But till I put all the time into preparing them cost adds up.
So for this recipe you need
• 3 cups black beans
• 2 cups cooked deboned chicken
• 1 (14 oz) canned corn drained
• 1 jalapeño pepper (seeds removed) unless you love hot things.
• 1/2 tsp garlic powder
• 2 tsp chicken seasoning
• 1 tsp salt
• 1 tsp crushed dried red pepper
• 3 Tble butter

Cook all together in a large skillet for about 10 minutes. Serve hot, in your favorite tortilla wraps with shredded cheddar, diced tomatoes, avocado, and shredded romain lettuce, top with sour cream. Wrap and enjoy.


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Posted by on April 20, 2012 in Main Dish, mexican, Recipe


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